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The Science of Chocolate

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Imagine if chocolate had never been invented. All cakes would be lemon. We’d have to have secret stashes of vegetables. And what would happen to Belgium? The frightening possibilities could have come to pass more easily than most of us realise, since chocolate depends on such complicated science that it’s a wonder we were ever able to make it.

Dr Stephen Beckett holds degrees from Durham University and the University of York. He has had a long career investigating the science of chocolate, both in research and factory production. He is also the author of a number of books and articles on the subject for professional and student audiences.

This talk is part of the SciSoc – Cambridge University Scientific Society series.

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